Sizzling Southwest Short Ribs

6
Servings
10m
Prep Time
2h
Cook Time
2h 10m
Ready In


"This is out of my low-carb cookbook. Beef short ribs are rubbed with spices and herbs then slow-roasted until the meat is falling-off-the-bone tender. This recipe is not only irresistible, but also practical and easy."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (238.2 g)
  • Calories 366.5
  • Total Fat - 25 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 84.7 mg
  • Sodium - 732.8 mg
  • Total Carbohydrate - 8.3 g
  • Dietary Fiber - 2.3 g
  • Sugars - 3.8 g
  • Protein - 26.5 g
  • Calcium - 54.7 mg
  • Iron - 3.9 mg
  • Vitamin C - 4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 450°F.

Step 2

Line a 13X9X2-inch baking pan with foil. For rub, stir together cumin, coriander, chili powder, thyme,, oregano, salt, and cayenne pepper. Sprinkle over both sides of ribs; rub in with your fingers. Place ribs in prepared baking pan. Cover with foil; bake in oven for 1 hours.

Step 3

Carefully pour off fat and juices. sprinkle ribs with onion. Stir together salsa, vinegar, and garlic. Spoon over ribs. Reduce oven temperature to 350°F. Bake covered, for 1 hour more or until tender. Transfer ribs to serving platter. Spoon sauce from pan over ribs. If desired, sprinkle with cilantro.

Tips & Variations


No special items needed.

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